Grilled + Stuffed Portobella Mushrooms

by Christina Meyer-Jax, Tastemaker in Residence

Ingredients

4 portabello mushroom caps, stems removed and scooped out

1 Tbsp olive oil

1 tsp Kosher salt

1/2 tsp ground black pepper

4 ounces low-fat cream cheese, softened

1 cup low-fat cheddar cheese, shredded

1 cloves garlic, minced

1.5 cups fresh spinach, chopped

0.25 cups fresh basil, chopped

1 Tbsp Dijon mustard

Instructions

1. Preheat grill to medium heat. Bush all sides of the mushroom tops with olive oil and sprinkle with salt and pepper. Placed hollow side down on grill and cook for about 6 to 8 minutes.

2. Meanwhile, in a mixing bowl combine cream cheese, cheddar cheese, garlic, spinach, basil, and mustard. Mix well until creamy.

3. Turn mushrooms over, and spoon cream cheese mixture into the mushroom. Close the lid and cook another 10 minutes, or until cheese filling is melted and mushroom is soft. Remove from grill and serve immediately.